zucchini pineapple loaves
(1 RATING)
The nutmeg and cinnamon were my personal additions to the original recipe. It's up to you if you'd like to include it, but I highly suggest you do!
No Image
prep time
15 Min
cook time
55 Min
method
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yield
Ingredients
- 3 - eggs
- 2 cups sugar
- 1 cup oil
- 3 teaspoons pure vanilla extract
- 2 cups peeled, grated, well drained zucchini
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 can (8-oz size) crushed pineapple
- 1 cup chopped walnuts
- 1/2 cup raisins
- 1/2 teaspoon freshly grated nutmeg, optional
- 1 teaspoon ground cinnamon, optional
How To Make zucchini pineapple loaves
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Step 1Preheat oven to 350 degrees F. Grease and flour 2 bread loaf pans. Beat eggs in large bowl until light and fluffy. Add sugar, oil, and vanilla. Mix well. Stir in zucchini.
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Step 2Put flour, soda, baking powder and salt in large bowl. Add nutmeg and cinnamon, if using. Combine and add to batter. Stir in pineapple, nuts and raisins well and quickly. Batter might foam somewhat. Pour into prepared loaf pans and bake 55 to 60 minutes, until toothpick inseerted in center comes out clean.
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Step 3Cool. Wrap and store in refrigerator overnight to develop flavors before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Sweet Breads
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